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   October 5: Rocky Mountain Oyster Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Smoked Rocky Mountain Oysters   
    Categories: Beef, Offal, Spices, Herbs   
         Yield: 6 servings   
       
         6    Testicles; fresh or frozen   
      
   MMMMM--------------------------MARINADE-------------------------------   
         1 qt Water   
        90 g  Salt   
    10 1/2 g  Pink curing salt   
         2 tb Pickling spice   
         2 c  Dark brown sugar   
         2    Dried bay leaves   
       
     Combine the water, salt, pickling spice, brown sugar,   
     bay leaves and pink salt and bring to a boil to   
     dissolve. Chill the brine. Trim the testicles of their   
     outer sheath if attached (you may or may not have to,   
     depending on your supplier).   
        
     Put the testicles in the brine, ensuring they're   
     completely covered, then refrigerate.   
        
     After 4 days, bring a pot of water to a simmer, turn off   
     the heat, add the testicles and allow to sit in the hot   
     water for 10 minutes for small testicles like from lamb   
     or deer, or 15 minutes for beef, then remove and chill   
     in cold water.   
        
     The idea here is to gently cook them so you can remove   
     the membrane, but not with so much heat that it bursts,   
     which ruins the attractive egg shape.   
        
     Remove the testicles from the water, dry with a paper   
     towel, then, using a sharp paring knife, carefully   
     remove the inner membrane to reveal the inner meat. It   
     will be soft and flubbery. If you have time, allow the   
     peeled testicle(s) to sit uncovered in the fridge for a   
     few hours or overnight before smoking, to help for a   
     nice smoky skin, or pellicle.   
        
     Transfer the testicles to a pan, put in the smoker, and   
     smoke the testicles at 225 degrees until an internal   
     temperature of 150oF/66oC, and no higher. This is   
     roughly 1.5 hours. Then chill, uncovered, to form a   
     pellicle.   
        
     The smoked "oysters" are now ready to serve, and will   
     keep refrigerated for 4 days. Serve with crackers,   
     mustard, pickles and cold cuts.   
        
     NOTES: Double marinated testiclesIf you really want to   
     go the extra mile, try this. Add a few crushed herbs, a   
     dried bay leaf or two, and a smashed clove of garlic,   
     some hot chili, or other seasonings to some oil--enough   
     to cover the testicles. It doesn't have to be fancy oil,   
     whatever you have is fine. heat the oil and aromatics   
     until simmering, then chill completely. Slice the smoked   
     testicles 4 inch or so thick, then pour the cooled,   
     aromatic oil over them and let them sit for another day.   
     Excellent on a sandwich.   
        
     SMOKED & FRIED: If you like fried rocky mountain   
     oysters, you're in luck. Since the testicles are   
     naturally, err, juicy, they keep a really moist texture   
     and can be breaded and fried after smoking. Now say   
     smoked fried balls five times fast.   
        
     By: Alan Bergo   
        
     MAKES: 6 servings   
        
     RECIPE FROM: https://foragerchef.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Beer is the recommended wine pairing with roo... because of the hops.   
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